Translate (Bitte diese Google-"Übersetzungen" mit Vorsicht genießen!)

Thursday, September 16, 2010

Pumpkin to Pumpkinchen

Autumn is near so Pumpkin craze is on !!

There will be more to come.

I have used Hokkaido because its texture is firm like potato and the colour is a rich orangey gold.kins

Ingredients for dough (10 pieces):
  • 400 g Pumpkin (Hokkaido), cleaned and cut into cubes
  • 50 g Rice Flour
  • 100g cornflour 1tsp salt
Ingredients for filling:
  • 200 g mixed mince meat (beef and pork)
  • 1 onion, chopped
  • 3 pcs dried tomato, fine cut with sissors
  • 1 stick spring onions, cut into fine rings
  • pieces of chives for decoration
  1. Steam pumpkin until soft.
  2. Mash it with a fork while still hot or press through a potato ricer.
  3. Add salt and stir till well combined. Press through a sieve to make sure that there are no lumps.
  4. Sieve riceflour and cornflour together.
  5. Add into pumpkin puree in 2 portions.
  6. Knead into a smooth dough.
  7. Divide dough into 10 portions.
  8. Flatten a piece of dough to a round disc.
  9. Put a ball of mincemeat filling at the centre and wrap skin over the filling, making sure it is totally sealed.
  10. Roll into a round shape then slightly flatten the top, using small finger to make a dent in the middle.
  11. Using blunt side of knife, 'draw' or carve segments to resemble pumpkin.
  12. Steam over medium heat for 10-15 minutes.
  13. Once cooled, place a piece of chives to resemble stalk.
  14. Serve with or without sauce.
  15. Note: It is important not to steam at high temperature. High heat will cause the pumpkins to crack.

No comments:

Post a Comment